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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Far East Tabbouleh and Vegetables

Source: dLife

Tabbouleh prepared with cucumber, tomato, onion, and herbs.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	84.9

Total Carbs	14.7 g

Dietary Fiber	2.1 g

Sugars	1.3 g

Total Fat	2.0 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	71.6 mg

Protein	2.0 g

Sodium	70.2 mg

Dietary Exchanges 2.0 Fat, 0.3 Vegetables, 0.0 Fruits, 0.0 Other Carbs, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.75
1 3/4 cup cold water 0.75
0 3/4 cup Wheat, bulgur, soft white 2.0
2 tbsp fresh lemon juice 2.0
2 tbsp low sodium teriyaki sauce 1.0
1 tbsp olive oil 6.0
6 oz medium cucumber 0.75
0 3/4 cup chopped tomato 0.5
0 1/2 cup fresh chopped green onion 0.5
0 1/2 cup chopped parsley 1.0
1 tbsp fresh ginger root 1.0
1 each medium garlic cloves

Directions

In a small bowl combine water and bulgur together and cover with plastic wrap. Let stand for 45 minutes or until the bulgur has puffed up, stirring the bulgur occasionally.
Using a wire mesh sieve, drain the bulgur and discard the liquid.
In a large bowl stir together the bulgur, lemon juice, teriyaki sauce, and oil.
Stir in the cucumber, tomato, onions, cilantro, ginger, and garlic until the mixture is well blended, then cover and refrigerate for 4 hours, stirring occasionally. Garnish if desired.